English Garden Salad
This delicious potato and runner bean salad is a vibrant blend of tender new potatoes, crisp runner beans, flavorful spring onions, sun-dried tomatoes, and tangy Cheshire or Lancashire cheese. Tossed with a sweet and tangy honey mustard dressing and garnished with fresh mint, this salad is a delightful side dish that perfectly balances savory and sweet flavors. Easy to make and bursting with freshness, it's a great addition to any meal or picnic spread.
— Constant Cookbook
Ingredients
- 500g new potatoes
- 350g runner beans
- a bunch of spring onions
- 240g tub sunblush or sundried tomatoes , drained
- 200g Cheshire/Lancashire cheese
- a good handful of fresh mint leaves (a 15g supermarket pack is fine), roughly chopped
- 4-5 tbsp honey and mustard dressing
Instructions
- Slice the potatoes and cook them in a large pan of salted boiling water for 7 minutes. While they’re cooking, trim and diagonally slice the runner beans and chop the spring onions. Add the beans to the pan and cook for a further 7-9 minutes, until the potatoes and beans are just tender.
- Drain the veg and run under cold water to halt the cooking. Shake the colander to get rid of as much water as possible, then tip into a large bowl. Add the onions and tomatoes, crumble in the cheese and mix well.
- Add most of the mint and dressing and toss everything lightly together. Tip into a serving dish, drizzle with a little more dressing and scatter over the rest of the mint.
Yield
Easily halved or doubled
Nutrition
- Calories: 427 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 2.39 milligram of sodium
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